Tag: Syrian

Za-Atar Flatbread (Mana’eesh)

Recipe courtesy of Psychologies Magazine (August 2017) and taken from Syria: Recipes from Home by Itab Azzam and Dina Mousawi.

If there’s one thing Syrians can’t live without, it’s mana’eesh.  In the same way that pubs are a huge part of life in Britain, mana’eesh bakeries are integral to Syrian culture.  Being as cheap and readily available as they are, not many people make their own, so this recipe is an homage to the original.

Serves:  6

Ingredients:
3 tblsp Za’atar
5 tblsp extra virgin olive oil
1 x 320g pack of puff pastry
Fresh mint leaves, to serve
½ tomato, diced, to serve

Step One : Mix the za’atar with the olive oil. Roll out the pastry and, using a pastry brush, spread the za’atar olive oil all over, leaving a 2.5cm border around the edges.

Step Two : Bake in the oven on 160oC / 320oF / Gas Mark 3 for about 15 minutes, until the pastry puffs up and turns golden brown. Serve with fresh mint and tomatoes on top.

Mixed Grill (Meshwi)

Recipe courtesy of Psychologies Magazine (August 2017) and taken from Syria: Recipes from Home by Itab Azzam and Dina Mousawi.

Syrians love a barbecue and it can occur anywhere; in a park or even by the side of the road!  Place a metal grilling rack over two stones with charcoal underneath and that’s all you need to start making the juiciest meat dishes you can imagine.

Beef or veal ribs is one of the most popular cuts.  You can grill any cut of chicken and, for lamb, the neck or shoulder is the best.  These grilled meats and chicken are usually eaten with flatbread brushed with pepper paste and thinly sliced onion mixed with parsley and sumac.

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Serves : 4

Ingredients for the 7 spices (Baharat Mix)
1 tblsp each ground cardamom, ground cinnamon, ground cumin, ground coriander, ground black pepper
½ tblsp each ground cloves and ground nutmeg

Ingredients for the beef kebabs
½ onion, quartered
Handful of parsley
250g minced fatty beef
½ tsp 7 spices (Baharat Mix)
¼ tsp Pomegranate Molasses
1 tsp salt

Ingredients for the Lamb Skewers
250g diced leg or shoulder of lamb
5 small green peppers, deseeded and cut into chunks
2 small onions, quartered
4 tomatoes, quartered

For the chicken skewers
3 tsp oil
3 garlic cloves, crushed
½ tsp 7 spices (Baharat Mix)
¼ tsp cardamom
2 chicken breasts, diced
1 small onion, quartered
1 tomato, quartered
5 baby green peppers

Step One : Heat the oven to 200oC / 400oF / Gas Mark 6. First make the beef kebabs. In a food processor, mix the onion with the parsley. Tip out into a bowl with the minced meat, add the other ingredients and mix together well with your hands. Wrap the beef around metal skewers, then roast in the oven for 4-10 minutes or grill for 4 minutes on each side.

Step Two : For the lamb skewers, thread the lamb pieces onto the skewer, alternating with pieces of pepper, onion and tomatoes. Season, then cook under a preheat grill for 4 minutes on each side.

Step Three : For the chicken skewers, mix the oil, garlic and spices in a bowl. Season, add the chicken and vegetables and combine. Thread the chicken and vegetables onto the skewer, then grill for 4 minutes on each side.